The Century Cook Book

by Mary Ronald

• Galantine of turkey, [193].
• Garnishing, [392].
• Boiled fish, [114].
• Cakes, [486].
• With flowers, [393].
• Garnishes for soups, [92].
• Gâteau St. Honoré, [407].
• Gauffres, [479].
• Gelatine, [60], [388].
• Gems, corn, [354].
• Graham, [237], [354].
• Genoese cake, [467].
• Giblet sauce, [185].
• Gingerbread, soft, [483].
• Ginger snaps, [481].
• Glacé oranges and grapes, [516].
• Glaze, [277].
• Gluten bread, [347].
• Gold and silver cake, [470].
• Golden buck, [372].
• Cream toast, [270].
• Goose, roast, [194].
• Graham bread, [346].
• Gems, [237], [354].
• Grape fruit, [530].
• Grapes glacé, [516].
• Juice, [557].
• Preserved, [539].
• Spiced, [544].
• Grease, removing from soups, [86].
• Saving, [51].
• Green peas, [209].
• Cream of, [106].
• Timbale of, for soups, 94.
• Grilled bones, [188].
• Grouse, roasted, [197].
• Gumbo filé, [248].

H

• Halibut steaks, boiled, [119].
• Turkish style, [120].
• Timbale, [303].
• Ham boiled, [177].
• Baked, [177].
• And eggs, broiled, [178].
• à l’Aurore, [178].
• Canapés, [368].
• Omelet, [266].
• Hamburg steaks, [151].
• Hard sauce, [448].
• Harlequin balls, [522].
• Slices for soups, [94].
• Hartford election cake, [244].
• Hash, corned beef, [158].
• Brown, [159].
• Heart, calf’s, [174].
• Hoe cake, [246].
• No. 2, [247].
• Colonial, [237].
• Hollandaise sauce, [281].
• Home dinner, [27].
• Homily on cooking, [35].
• Hominy cake, [356].
• Fried, [224].
• Horseradish sauce, [284].
• Hot slaw, [214].

I

• Ices, [508].
• Lemon, [243], [508].
• Orange, [508].
• Strawberry, [508].
• Ice-creams, [488].
• American, [495].
• Angel, [497].
• Caramel, [496], [497].
• Coffee, [497].
• Chocolate, [496].
• Classification of, [488].
• Fancy molding of, [491].
• Freezing, [490].
• French, [495].
• Fruit, [501].
• General rules for making, [489].
• Imperatrice, [505].
• Individual, [492], [493].
• Molding, [491].
• Neapolitan, [498].
• Nesselrode, [499].
• Nut, [502].
• Ornamental, [493].
• Packing, [490].
• Philadelphia, [494].
• Pistachio, [498].
• Plum pudding glacé, [500].
• Rice, [498].
• Tutti frutti, [501].
• Vanilla, [494].
• Iced tea, [550].
• Icing, boiled, [484].
• Chocolate, [484], [485].
• Coffee for éclairs, [485].
• Fondant, [485].
• Royal, [483].
• “ with confectioners’ sugar, [484].
• For small cakes, [485].
• And decorating cakes, [483].
• Indian bread, [236].
• Pudding, [240], [241], [443].
• Individual salads, [383].
• Inside flank of beef, [153].
• Irish stew, [165].
• Italian cream, [401].
• Jelly, [418].
• Meringue, [498].

J

• Jams, [541].
• Jam omelet, [425].
• Jellied chicken, [182].
• Fruit, [534].
• Fruits (Pain aux fruits), [419].
• Tongue, [175].
• Veal, [171].
• Jellies, [412], [543].
• Jelly rolls, [468].
• Jelly, to clarify, [413].
• Apple, [544].
• Aspic, [321].
• Berry design for mold, [326].
• Coffee, [416].
• Cold, sauce, [449].
• Crab-apple, [544].
• Cranberry, [244].
• Champagne, [416].
• “ with flowers, [416].
• Currant, [543].
• Daisy design for mold, [326].
• Dantzic, [418].
• Decorations for meat, [326].
• Dissolving, [412].
• Italian, [418].
• Lemon, [415].
• Macédoine, [417].
• Molding fancy, [324], [413].
• Orange, [415].
• Points to observe in making, [412].
• Plum pudding, [399].
• Proportions for, [413].
• Prune, [243].
• Quince, [544].
• Ribbon, [418].
• Rolls, [468].
• Russian, [417].
• Sauce, [449], [287].
• Serving, [414].
• Wine, [415].
• With fruits (macédoine), [417].
• What to do with left over, [418].
• Whipped, [417].
• White or blanc-mange, [399].
• Unmolding, [324].
• Johnny cake, [237].
• Julienne soup, [89].
• Jumbles, [480].

K

• Kidneys, stewed, [173].
• Kisses, [475].
• Kneading bread, [342].
• Koumiss, [558].

L